Couscous is a small, round semolina that should not be confused with tiny yellow North African couscous; it is a completely different animal! Sometimes called pearl couscous or maftoul, it is similar to barley or very small white peas.
After being formed and rolled into small balls, these semolina pearls are baked in an open flame oven. This separates the couscous from most pastas, which are served but not baked. Baking gives the couscous a unique nutty taste, a particularly satisfying mouthfeel, and also seals the starch and strengthens the exterior so that the pearl can absorb the liquid without decomposition. This is why the Israeli couscous is very suitable for sauces, no matter if the soy sauce is reduced, the couscous can absorb the taste well, and the sauce can stick well to each pearl.
Israel Gusgus is one of my favorite ingredients, it is the food of my family. I like it for two reasons: it is very versatile, delicious, and it is fun for kids to eat. Mac and cheese made with Israeli couscous are almost as fun as ice cream!
Although Israeli couscous is not cooked at a faster rate than North African couscous, it is much faster than traditionally steamed cous.
Like other pastas, Israeli couscous is easy to prepare; you can simply add it to boiling water for about 10 minutes. When you're ready, season it like any spaghetti, or use it as a delicious, eye-catching bed of grilled or grilled fish, meat or chicken. Just add a pan of sauce and a really delicious dish! The next day was also great. At lunch, I often sprinkle the remaining couscous on the remaining vegetables and chopped vegetables. This is an easy way to give the salad a little more substance.
But there is another way to make Israeli couscous, which is a very worthwhile extra time. Try "Italian style". Unlike risotto, you don't have to add stew to the couscous every few minutes. Simply fry the spices with olive oil [such as onions and garlic], add the couscous and mix well, then add the broth or soup. Cook, let the couscous slowly stew and absorb the liquid, and when it is sometimes, add vegetables, herbs and seasonings as needed. This risotto-style couscous is made with fresh basil and summer tomatoes. Sprinkle some sheep cheese on top, served with grilled lamb or chicken.
Israel Gusgus is also great for picnics and light meals. Try your favorite pasta salad. Pasta salads are usually made from larger pasta shapes, mainly starchy. But pasta salad made with Israeli couscous can make every mouth-watering element sparkle with a perfect balance of soft, delicious pasta and the delicious ingredients of your choice.
Orignal From: Adventure in Israel Gusgus
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